Tuna Cakes {gluten, dairy and egg-free}

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While pondering what to make on these hot summer days, I conjured up the idea of tuna cakes.  You know, like crab cakes- only with tuna.  I realize this is not an original idea, but my family all enjoyed my allergy-friendly version so I'm sharing it with you.  This recipe made 12 medium-sized patties which was enough for my family of 5 plus a few left over.

Tuna Cakes {gluten, dairy and egg-free}

24 oz (2- 12 oz cans) tuna
1 cup Gluten Free Quick Oats
1 cup shredded zucchini (about 1 medium zucchini)
1 small onion, diced
3 cloves garlic, minced or squeezed through garlic press
2 TBSP lime juice
1/2 cup vegan mayonnaise
1-2 TBSP fresh chopped basil (or 1-2 tsp dried basil)
1 tsp salt
1/2 tsp pepper
oil for the frying pan

Mix all the ingredients together.  On medium, heat a bit of oil (a few tablespoons) in a skillet.  Using your hands, form nice flat patties as if you were making hamburgers.  Gently place patties in heated skillet and let cook for about 5-8 minutes, flip and cook an additional 5-8 minutes.  Remove to plate.  Keep these warm in the oven while cooking the remainder.  Serve with some oven-fried potatoes and salad, or sandwich them on a gluten-free bun.

This recipe is being shared at Eat at Home